Onion Dip From Scratch Recipes

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

HOMEMADE FRENCH ONION DIP

Steps:

• Melt the butter in a fry pan over medium heat.
• Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
• Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)
• Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!
• Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!

FRENCH ONION DIP

Steps:

• In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
• Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

HOMEMADE FRENCH ONION DIP

Steps:

• In a large skillet, heat butter and olive oil over medium heat.
• Add onions and cook until semi-translucent (reduce heat if needed to prevent burning)
• Add beef broth and continue cooking until onions absorb the broth and they are tender and caramelized.
• Remove from heat and let onions cool.
• Meanwhile, mix together sour cream, cream cheese and mayonnaise until smooth and creamy.
• Stir in cooled onions.
• Add remaining spices.
• Taste mixture and adjust spices to your liking. Remember though, flavor will intensify greatly as it sits so be careful not to over season.
• Add a few pinches of salt and pepper, to your liking, being sure to after each addition.
• Cover tightly and refrigerate overnight.
• When ready to serve, stir and garnish with chives and parsely
• Serve with chips or vegetables.

GREEN ONION DIP I

Steps:

• In an electric blender or food processor, combine mayonnaise, sour cream, green onion, parsley, mustard, and garlic. Blend until smooth. Cover and chill before serving.

HOW TO MAKE FRENCH ONION DIP

Steps:

• Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Taste with a chip and adjust seasonings if necessary.
• Refrigerate for 1 hour to allow the flavors to meld and the dried onion to soften. Store in the refrigerator for 5-7 days.

ONION DIP FROM SCRATCH

Steps:

• Using a mandoline or sharp knife, thinly slice the onions and place in a large pot. Sprinkle with the baking soda, salt, and dark brown sugar, and gently toss with tongs. Cover the pot and let the onions rest for 10 minutes.
• After 10 minutes, uncover the pot, and place over high heat. Drizzle in the olive oil and cook, stirring often, until the onions are reduced by 75 percent and are a light gold color. Reduce heat to medium and continue cooking for approximately 15 minutes, stirring often.
• Deglaze the pan with a few shakes of sherry vinegar and water. Reduce heat to low and continue stirring, scraping all the brown bits off the bottom of the pot. The onions should be dark golden brown and reduced to about 1 1/2 cups in volume. Remove from heat and let cool.
• Once cool, put 1/2 cup of the caramelized onions in a medium mixing bowl. Add the sour cream, mayonnaise, garlic powder, and white pepper, and stir to combine.
• Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving. Overnight would be even better.

ONION DIP FROM SCRATCH

Steps:

• Heat oil in a saute pan over medium heat.
• Add onions and 1/4 teaspoons salt.
• Cook the onions until they are caramelized, about 20 minute.
• Remove from heat and set aside to cool.
• Mix the rest of the ingredients and then stir in the cooled onions.
• Refrigerate and stir again before serving.
• Serve with potato chips for dipping.

REAL SOUR CREAM ONION DIP

Steps:

• Place oil in an 8-inch skillet, and turn heat to medium-high. When it's hot, a minute or two later, add onion, salt and sugar. Cook, shaking pan occasionally, until onion browns, about 10 minutes.
• Pour onion and oil into a fine strainer; reserve oil in refrigerator for another use. Stir onion into sour cream. If time allows, cover and refrigerate for 24 hours. Serve with potato chips or raw vegetables.

EASY FRENCH ONION DIP

Steps:

• Melt butter in a large non-stick pan over medium low heat.
• Add in diced onions, salt, pepper, and garlic powder.
• Cook the onions for about 20 minutes, stirring occasionally, or until the onions are caramelized. Set aside to cool slightly.
• In a large bowl, whisk together sour cream, mayo, and worcestershire sauce.
• Stir in cooled onions. Cover and refrigerate for at least a few hours.
• After it's been chilled, stir, taste and re-season, if necessary, and serve!

ONION DIP FROM SCRATCH

Steps:

• In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

FOODCHICKIE'S FAVORITE ONION DIP (FROM SCRATCH)

Steps:

• 1. Peel and cut to medium dice 1 or 2 onions* to fill two cups. Set Neufchatel Cheese out to soften. *Choose your favorite onion, I have tried white only and another time white with a small amount of green onions. I am experimenting with all of the onions and combinations. I will post comments on the results of the experiments I like.
• 2. Heat Olive oil in a large skillet over medium heat (if using a nonstick pan omit oil) Cook onion with a pinch of kosher salt until they get a very well-done golden brown, stir constantly. The longer you take the better the results, high temperatures will burn the onion and scald the oil, so keep burner around 7 (medium to medium high). Let onion cool.
• 3. While the onion is cooling. Place light sour cream and Neufchatel cheese in medium bowl and mix with electric beaters until mostly smooth. (I have always had several small lumps of cream cheese left but they blend in as you stir in the other ingredients by hand.) Add 1 teaspoon Kosher Salt and 1/2 teaspoon each of white pepper and garlic powder. Combine thoroughly.
• 4. When the browned onions are completely cooled, add them to sour cream and cheese mixture and combine completely with a spoon or spatula. Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better. YUM! :D As you know the longer flavors sit the better. Serve with your favorite vehicle for onion dip. No chips? A spoon works! :D Enjoy, I hope you like this as much as I do! Keep cooking and Plate it Up!